Raspberry and currant tart
it's almost the end of the raspberries season, what better than a tart raspberry mini version to enjoy the last fruit !!!
Ingredients
For the crust : For the filling :
- 2 and 1/2 dl hazelnut flour (hazelnuts finely ground)
- 2 dl wheat flour
- 1/2 teaspoon salt
- 1/2 dl sugar
- 1 and 1/2 teaspoons egg replacer powder (we have No Egg – can be replaced with corn/potato starch for example)
- 1/2 dl canola oil
- 3/4 dl plain soy yogurt
- 2 dl unsweetened, plain soy yogurt
- 3/4 dl plain soy milk
- 1 teaspoon agar powder (not flakes)
- 1/2 dl sugar
- 3 teaspoons vanilla sugar
- grated zest of one lemon
- 1 tablespoon canola oil
Directions
Mixed the dry ingredients – hazelnut, flour, salt, sugar, and egg replacer – with a fork until combined. Added the oil and the soy yogurt and mixed until the dough came together. Divided in 12 parts and placed them in the fridge for 10 minutes.
greased and floured our muffin tin, and preheated the oven to 175 degrees. Rolled each portion of the dough into a ball, flattened with my hands, and then pressed in the muffin tins. Tried to make the shells as high as possible without making them too thin.
Baked the shells 15 minutes on the middle rack of our oven, when they had browned a bit and started to come off the sides of the muffin cups. Let them cool in the tin for 10 minutes, and then removed to cool on a rack.
For the filling, let the soy yogurt come to room temperature before starting with the mousse. This way, it won’t cool down the agar mixture as quickly as cold soy yogurt would, and there’s more time to work with it before it starts to set.
First, whisked together the soy yogurt, sugar, vanilla sugar, canola oil, and lemon zest. Then heated the soy milk in a small sauce pan on medium heat until it started to bubble, and then whisked in the agar agar powder. kept on whisking for half a minute or so until the agar had dissolved, and the mixture started to get very foamy.
quickly poured the agar mixture in the yogurt bowl while whisking it vigorously, and when everything was all combined, immediately poured the filling in the cooled shells. It settled quite quickly in room temperature,
Right before serving, decorated the tartlets with fresh raspberries and currants. A advice, let the tarts in the refrigerator overnight, they will be better.
greased and floured our muffin tin, and preheated the oven to 175 degrees. Rolled each portion of the dough into a ball, flattened with my hands, and then pressed in the muffin tins. Tried to make the shells as high as possible without making them too thin.
Baked the shells 15 minutes on the middle rack of our oven, when they had browned a bit and started to come off the sides of the muffin cups. Let them cool in the tin for 10 minutes, and then removed to cool on a rack.
For the filling, let the soy yogurt come to room temperature before starting with the mousse. This way, it won’t cool down the agar mixture as quickly as cold soy yogurt would, and there’s more time to work with it before it starts to set.
First, whisked together the soy yogurt, sugar, vanilla sugar, canola oil, and lemon zest. Then heated the soy milk in a small sauce pan on medium heat until it started to bubble, and then whisked in the agar agar powder. kept on whisking for half a minute or so until the agar had dissolved, and the mixture started to get very foamy.
quickly poured the agar mixture in the yogurt bowl while whisking it vigorously, and when everything was all combined, immediately poured the filling in the cooled shells. It settled quite quickly in room temperature,
Right before serving, decorated the tartlets with fresh raspberries and currants. A advice, let the tarts in the refrigerator overnight, they will be better.
